These simple jam filled donuts are a delightful treat that combines the fluffiness of homemade dough with the sweetness of fruit jam, making them an irresistible indulgence for breakfast, brunch, or an afternoon snack.
With a soft, golden-brown exterior and a warm, gooey center bursting with jam, these donuts are surprisingly easy to make and require no advanced baking skills. Perfect for satisfying your sweet tooth, this recipe walks you through each step—from kneading the dough to the final dusting of sugar—ensuring you end up with bakery-quality results right in your own kitchen. Whether you prefer strawberry, raspberry, or apricot jam, these donuts can be customized to your taste, making them a versatile and crowd-pleasing favorite.
Ingredients:
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 cup warm milk (about 110°F / 43°C)
• 2 tablespoons granulated sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying
• 1 cup fruit jam (strawberry, raspberry, or your favorite)
• Powdered sugar for dusting
Instructions:
- Activate the Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use. - Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Add the softened butter, egg yolks, and vanilla extract. Pour in the yeast mixture and stir until the dough begins to come together. - Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment. - First Rise:
Place the kneaded dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Shape the Donuts:
Once risen, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a round cookie cutter or a glass to cut out circles. Place them on a parchment-lined tray. - Second Rise:
Cover the cut dough circles lightly with a towel and let them rise again for 30–40 minutes. This second proofing helps make the donuts light and fluffy. - Heat the Oil:
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the donuts completely. - Fry the Donuts:
Carefully place the risen dough circles into the hot oil, a few at a time. Fry for 1–2 minutes per side or until golden brown. Use a slotted spoon to remove and drain them on paper towels. - Fill with Jam:
Once the donuts are cool enough to handle, fill a piping bag with your choice of jam. Use a skewer or the piping tip to make a small hole in each donut and gently squeeze in the jam until filled. - Dust and Serve:
Lightly dust the filled donuts with powdered sugar. Serve warm or at room temperature for the best taste and texture.